Wednesday, September 7, 2011

Broccoli and Red Grape Pasta Salad

Super yummy and not too girly...the hubby said he wouldn't be embarrassed to eat it in public.

16 oz. farfalle pasta
1 lb. broccoli, chopped
8 slices bacon, cooked crispy and crumbled
1/3 c. red onion, finely chopped
2 c. red grapes, cut in half
1 c. mayonnaise
1/3 cup balsamic vinegar
1/3 cup sugar
1 tsp. salt
1 cup pecans, chopped

Cook and drain pasta. Cook bacon and crumble. Toast pecans (5 minutes on 275 degrees, turning once halfway through).
Whisk mayo, vinegar, sugar, salt, and red onion.
Add mixture to hot pasta. Add broccoli and grapes and toss to coat. Cover and chill for 3 hours. Add pecans and bacon when ready to serve.

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